PAMA Liqueur Glazed Beef Skewers – Sweet & Savory Grilled Perfection

Elevate Your Grilling with Pomegranate Power

If you’re looking to add a sophisticated twist to your next backyard barbecue, these PAMA Liqueur Glazed Beef Skewers deliver impressive flavor with minimal effort. The star ingredient here is PAMA Pomegranate Liqueur, a versatile spirit that brings a perfect balance of sweet and tart notes to both cocktails and culinary creations. Combined with the bold spices of jerk sauce and the tender texture of flank steak, these skewers create a memorable appetizer or main course that will have your guests convinced you’ve been taking secret culinary classes.

What makes this recipe particularly special is the dual use of the pomegranate liqueur—first in the marinade, where it tenderizes the meat while infusing it with subtle fruity notes, and then in the finishing glaze, where it reduces to a syrupy consistency that caramelizes beautifully on the grill. Think of it as Grenadine for grown-ups, with the added bonus of 17% alcohol that mostly cooks off but leaves behind concentrated flavor.

The Magic of PAMA Pomegranate Liqueur

PAMA stands out from other spirits with its vibrant ruby color and complex flavor profile that balances sweetness with pomegranate’s natural tartness. Unlike artificial grenadine syrups, PAMA delivers authentic pomegranate flavor that pairs beautifully with beef’s richness. The liqueur’s acidity also helps tenderize the flank steak during marination, ensuring each bite remains juicy and tender despite the high-heat grilling process.

The reduction process transforms PAMA from a pourable liquid into a glossy, concentrated glaze that clings perfectly to the grilled meat. As it reduces, the alcohol cooks off while the sugars caramelize, creating complex flavor compounds that wouldn’t be possible with non-alcoholic alternatives. This technique of “double-utilizing” the liqueur—in both marinade and glaze—ensures you get maximum value from this specialty ingredient while creating layers of flavor that would impress even seasoned chefs.

Perfect Pairings and Serving Suggestions

These versatile skewers work beautifully as both appetizers and main courses. For a cocktail party, serve them on small plates with a sprinkle of pomegranate seeds and fresh herbs for an elegant presentation. As a main course, pair them with a simple grain like couscous or rice pilaf that can absorb the extra glaze, and a crisp salad with citrus notes to complement the sweet-tart flavors of the PAMA.

For beverage pairings, embrace the pomegranate theme with a PAMA-based cocktail like a Pomegranate Martini or PAMA Spritz. If you prefer wine, a fruity red with moderate tannins works well—think Zinfandel or Syrah—as these stand up to the beef while complementing the sweet-tart glaze. For a non-alcoholic option, sparkling water with a splash of pomegranate juice and lime creates a refreshing counterpoint to the rich flavors of the dish.

Tips for Grilling Success

Mastering the Marinade

While the recipe suggests marinating overnight for maximum flavor penetration, even a few hours will yield delicious results if you’re short on time. To ensure even flavor distribution, place the meat and marinade in a zip-top bag and remove as much air as possible before sealing. This technique ensures the marinade contacts all surfaces of the meat evenly.

Skewer Strategy

When threading the flank steak onto skewers, try to maintain a consistent thickness to ensure even cooking. If you’re using wooden skewers, soaking them for at least 30 minutes (or even overnight in the refrigerator alongside your marinating meat) prevents burning. For an even more impressive presentation, consider using double skewers for each portion, which makes the skewers easier to flip and serves.

Perfect Glazing

The key to a perfect glaze is patience during the reduction process. Cook it over medium-low heat, stirring occasionally to prevent burning. You’ll know it’s ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. Apply the glaze during the final minute of grilling for a glossy finish, then brush on an additional layer immediately after removing from heat.

Frequently Asked Questions

Can I substitute another liqueur for PAMA?

While PAMA creates the distinctive flavor profile of this dish, you could substitute another fruit liqueur like Chambord (raspberry) or Cassis (black currant) for a different but equally delicious result. Non-alcoholic alternatives include pomegranate molasses mixed with a bit of honey and water.

What can I use instead of jerk sauce?

If jerk sauce isn’t available, a blend of soy sauce, brown sugar, allspice, thyme, garlic, and a touch of hot sauce can create a similar flavor profile. Teriyaki sauce with added hot pepper would also work well with the pomegranate flavors.

How do I know when the skewers are properly cooked?

Flank steak is best served medium-rare to medium for maximum tenderness. For medium-rare, cook until the internal temperature reaches 130-135°F (54-57°C). Remember that the meat will continue cooking slightly after removal from the grill, so err on the side of less cooking time.

Can these skewers be prepared in advance?

You can marinate the meat and prepare the skewers up to 24 hours in advance. The glaze can also be prepared ahead and gently reheated before serving. For best results, however, grill the skewers just before serving to ensure they remain juicy and have that freshly-grilled flavor.

What other cuts of beef work well for this recipe?

If flank steak isn’t available, sirloin, ribeye, or strip steak cut into strips all work well. For a more economical option, chuck steak can be used but may require longer marinating time to ensure tenderness.

PAMA Liqueur Glazed Beef Skewers

Elevate your grilling with these PAMA Liqueur Glazed Beef Skewers that combine tender flank steak with the sweet-tart flavor of pomegranate liqueur and spicy jerk sauce. Perfect as an appetizer or main course, this recipe transforms simple ingredients into an impressive dish.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Dish

Cuisine BBQ, Contemporary, Fusion

Servings 4 servings

Calories 285 kcal

Equipment

• Skewers wooden or metal, if wooden soak in water before using
• Grill gas or charcoal, preheated to medium-high heat
• Small saucepan for reducing liqueur and making glaze
• Large bowl for marinating meat
• Basting Brush for applying glaze

Ingredients

  

Marinade

• 1 cup PAMA Pomegranate Liqueur reduced to 1/2 cup
• 3 oz Dr. Marinade Jerk Sauce
• 1 sprig thyme fresh
• 2 teaspoons hot pepper sauce
• 1 lb flank steak sliced into 1/2 inch thick strips
• salt and pepper to taste

Glaze

• 3 oz PAMA Pomegranate Liqueur additional
• leftover marinade for glaze base

Instructions

 

• In a medium saucepan, bring 1 cup of PAMA liqueur to a simmer over medium heat. Reduce to 1/2 cup, about 8-10 minutes. Let cool completely.
• In a large bowl, combine the reduced PAMA liqueur, jerk sauce, thyme sprig, and hot pepper sauce. Mix well.
• Slice flank steak against the grain into 1/2 inch thick strips.
• Place beef strips in the bowl with marinade, ensuring all pieces are well coated. Cover and refrigerate overnight (or at least 4 hours).
• If using wooden skewers, soak in water for at least 30 minutes before grilling to prevent burning.
• Thread marinated beef strips onto skewers, weaving back and forth to secure. Reserve the marinade for the glaze.
• Season skewers with salt and pepper if desired.
• Preheat grill to medium-high heat.
• Grill skewers for 2-3 minutes per side for medium-rare, or to desired doneness.
• While skewers are grilling, prepare the glaze: Add 3 oz of additional PAMA liqueur to the leftover marinade in a small saucepan.
• Bring to a simmer and reduce until mixture thickens into a glaze consistency, about 5-7 minutes.
• Remove skewers from grill and brush generously with the prepared glaze.
• Let rest for 2-3 minutes before serving.

Notes

PAMA Pomegranate Liqueur contains 17% alcohol, which mostly cooks off during reduction and grilling. The remaining marinade is brought to a boil when making the glaze, which further reduces the alcohol content while concentrating the flavors.

Keywords beef skewers, flank steak, grilled beef, jerk marinade, PAMA liqueur, pomegranate glaze

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.

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